An Organized Thanksgiving, Part II: The Menu

Here's what I serve on Thanksgiving.  I make minor adjustments here and there, but the major dishes remain the same (and are well loved by the company).  This year, there will be a few minor adjustments to accommodate my kids' food allergies (dairy, egg and soy).  I've noted those here.  

Also a minor adjustment: we use the Alton Brown method to brine the turkey, but The Hubs has discovered that he rather enjoys roasting it over his charcoal grill rather than in the oven.  It gives the turkey a phenomenal roasted/smoked flavor and frees up a ton of oven space.  Win-win!

An Organized Thanksgiving Menu

Good Eats Roasted Turkey

Grandpa's Dressing

White Cheddar and Chive Yukon Gold Potatoes*/Whipped Yukon Gold Potatoes

Turkey and Tarragon Gravy

Whipped Sweet Potatoes

Fresh Cranberry Orange Relish

Potato Rolls*/Vegan Crescent Rolls

Roasted Brussels Sprouts with Bacon, Walnuts and Maple Glaze

Green Beans in Brown Butter Walnut Sauce*/Sauteed Green Beans and Shallots

Pumpkin Pie with Vanilla Cinnamon Whipped Cream*/Vegan Pumpkin Pudding with Whipped Coconut Cream

Pecan Pie with Bourbon Whipped Cream*/TBD

*indicates a dish that is being substituted or modified to accommodate food allergies

Coming up tomorrow, the ingredients and shopping lists!